A Little Slice of New York in Chicago – Craft Pizza

Craft Pizza Chicago Devil in the White City
Craft Pizza Chicago – The Devil in the White City

Craft Pizza invited some food bloggers to dinner ahead of their June 3rd grand opening and it was delicious. Inspired by pizzerias like Ray’s and Joe’s in NYC, Craft Pizza is a little slice of New York in Chicago.

Check out this Tastemade episode of Craft Pizza.

Craft Pizza Chicago Dining RoomThe brick dining room and open kitchen gives the space a cozy neighborhood feel. The owner, Scott Toth, sat down with us to go over the menu and explain their process of small batches to ensure proper care is made with the dough and sauce.

Craft Pizza Chicago Owner Scott Toth
Owner Scott Toth

Eleven pies, build your own pie, salads and antipasti are on the menu. Pizza sampled:

Bacon Bianca – Whole milk mozzarella, pecorino romano/grana padano, garlic, herbs, black pepper, extra virgin olive oil, cured bacon – no sauce

The White City – Whole milk and fresh mozzarella, pecorino romano/grana padano, garlic, herbs, extra virgin olive oil – add sauce for no charge

Sausage – Plain Jane and Anichini Brothers special blend sausage

The Wicker Pork – Plain Jane pie and cured, smoked Canadian bacon, onions and pineapple.

My favorite is the Devil in the White City it has just the right amount of spice without being overpowering. The layering of the spice between the hot capicollo, hot cherry peppers and peperoncinis was sublime.  I am thinking the Bacon Bianca would make a good breakfast pizza with a cup of the soon to come Sparrow Coffee.

Craft Pizza Chicago Bacon Bianca
Craft Pizza Chicago – Bacon Bianca

Sogno Toscano supplies the tomatoes and olive oil. Craft pizza sources most of the meats from Italy, however, the sausage comes from Anichini Brothers on Wells Street in Chicago.

Craft Pizza will be doing slices weekdays from 4-6pm and lunch on Saturdays and Sundays. Bagels, breakfast menu and outdoor seating will be coming soon.

Scott gave us these at home pizza making tips: Let dough sit overnight in the refrigerator and make sure to stretch your dough. If you can’t read something through the dough it’s not enough.

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